How do YOU know for sure your seafood is cooked?

Barry Rabinovitz
Thursday, September 1, 2016
How do YOU know for sure your seafood is cooked?

 

Fish:

  • Slip the point of a sharp knife into the flesh and pull aside
  • The edges should be opaque
  • The center slightly translucent with flakes beginning to separate
  • Let the fish stand three to four minutes to finish cooking
Clams, mussels and oysters:
  • Watch for the point at which their shells open
  • Boil three to five minutes longer
  • Throw out those that stay closed

Shrimp, lobster and scallops: (Check color) !

  • Shrimp and lobster: red, the flesh becomes pearly opaque
  • Scallops turn milky white or opaque and firm
When using the microwave:

Rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.

 

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